Pickled Watermelon Radish and Prune Jollop | Chef Philip Whitmarsh of Jewel of the South

Hot Dog, Paratha Roti, Spicy Mustard, MSG Mayo, Cilantro, White Onion, Furikake | Chefs Nathan Barfield and Phil Cenac of Turkey and the Wolf

Grilled Cervena Venison, Pepperoncini, Broccoli-Artichoke Spoonbread, Italian Bread | Chef Susan Spicer of Rosedale

Cypress Grove Humboldt Fog Goat Cheese, Pistachio Purée, Brown Butter Pistachio Crumble | Chef Chris Hamm of Sylvain

Achiote Marinated Chicken Thigh, Griddled Chihuahua Cheese, Beans, Guacamole, Salsa Verde | Restaurateur Brett Jones of Barracuda

Guineafowl, Fennel-Lovage Sauce, Porcini Mushroom, Balsamic Vinegar | Chefs Blake Aguillard and Trey Smith of Saint-Germain

Ramen Noodles, Ground Beef, Tasso Ham, Pickled Trinity, Sweet Bell Pepper, Poached Egg, Nori Flakes, Scallion | Chef Nate Nguyen of Union Ramen

Yellowfin Tuna, Pineapple Nước Chấm, Daikon, Fresh Herbs, Shrimp Chips | Chefs Jordan Herndon and Amarys Koenig-Herndon of Palm&Pine

House Shrimp Salad, Malt Aïoli, Pickled Red Onion, Buttered Roll | Chefs Colleen Allerton-Hollier and Camille Staub of Luncheon

Brown Butter Kimchi Emulsion, Genmaicha, Apple, Turnip | Chef Dave Park of Jeong

Bao Sauce, Kikkoman Soy Sauce, Honey, and Spices | Chef Erik Bruner-Yang of Maketto

Spiced Salt Dough and Braised Red Cabbage | Chef George Mendes of Veranda

Murcia al Vino Cheese PDO, Shiso, Teriyaki Sauce, Egg Yolk, Chives | Chef Masako Morishita of Maxwell Park

Murcia al Vino Cheese PDO, Roasted Shallots, Figs, Arugula, and Wildflower Honey | Chef Annie Pettry

Murcia al Vino Cheese PDO, Thyme, Serrano, Panko Breadcrumbs, Espelette, and Chives | Chef Marcel Vigneron

Australian Bavette Steak, Black Peppercorn Jus, Shoestring Fries | Chef Will Gilson of The Lexington

Crispy Australian Lamb Shoulder, Creamed Corn, Shishitos | Chef Cassie Piuma of Sarma

Green Garlic Butter, Grilled Corn Salad, Charred Peppers, Potato | Chef Daniel Raia of Sweet Cheeks Q